INGREDIENT 1 CUP GROUND STEAMED SKINNED YELLOW BEAN 1 CUP SUGAR 1 CUP COCONUT CREAM 1/4 TEASPOON SALT 5 EGGS 2 CUPS WHITE JASMINE WATER 1 TABLESPOON VEGETABLE OIL
METHOD 1. MIX YELLOW BEAN. SUGAR. COCONUT CREAM AND SALT TOGETHER IN A BRASS DEEP-PAN. HEAT AND STIR UNTIL IT IS THICK (COOKED YELLOW BEAN) 2. MAKE COOKED YELLOW BEAN INTO ONE-SQUARE AND ABOUT HALF-INCH THICK AND PRESS DOWN IN THE MIDDLE. 3. SEPERATE YOLK INTO ONE BOWL AND ALBUMEN INTO ANOTHER BOWL. PINCH THIN SKIN OF YOURK. 4. DISSOLVE SUGAR INTO WHITE JASMINE WATER AND HEAT UNTIL BOILING. THEN BOIL AT LOW HEAT FOR SYRUP. 5. DIP COOKED YELLOW BEAN CUBES IN YOLK. THEN PUT INTO THE BOILING SYRUP FOR 3-5 MINUTED AND TAKE UP INTO A BOWL. 6. BEAT 2 EGGS ONLY MIXED. ADD 1 TEASPOON VEGETABLE OIL. 7. HEAT FRYING PAN AT LOW HEAT. GREASE THE PAN WITH A LITTLE VEGETABLE OIL. SPREAD YOLK INTO THE PAN IN THE FORM OF NETTING BY FINGERS (DON'T TURN THE EGG FACE-DOWN : OR COATING WILL NOT BE POSSIBLE) THEN BRING IT OUT. 8. PLACE NETTING YOLK WITH THE PAN-ATTACHED FACE DOWN. THEN CUT INTO SQUARE SHAPE. PUT THE BEAN CUBE IN THE MIDDLE ANS WRAP. SCENTED WITH INCENSE OR WHITE JASMINE.
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